IMPROVEMENT OF TECHNOLOGY OF PRODUCTION OF PUREE FROM PUMPKIN
Keywords:
puree, pumpkin, technology, Children, food, milk, composition, phase, temperature, organism, vegetableAbstract
feeding the younger generation, who are the owners of our future, is one of the most priority tasks of today. In order to feed them healthy, it is necessary to use products that are poorly digested. to them, as the main dish, it is possible to recommend porridge, which is prepared from different ingredients. This article also provides information on the technology of producing puree from pumpkin and its properties.
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